Description
Delicious vegetarian butternut squash pasta salad, perfect for a light meal or side dish with fresh and sweet flavors.
Ingredients
Scale
- 3 cups (450g) chopped butternut squash, into 1/2 inch cubes
- 2 tbsp (30ml) extra virgin olive oil, for roasting squash
- 1/2 tsp (3g) sea salt, for roasting squash
- 1 package (12oz or 340g) gluten-free rotini pasta
- 1 (packed) cup (70g) baby kale
- 2 tbsp (6g) fresh sage, finely chopped
- 1/3 cup (50g) chopped pecans
- 1/3 cup (50g) dried cranberries
- 2 oz (60g) crumbled goat cheese
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil, for vinaigrette
- 1/4 tsp (1.5g) sea salt, for vinaigrette
- 1/8 tsp (0.5g) black pepper, for vinaigrette
- 1 tsp (5g) mustard, for vinaigrette
- 1–2 tsp (5-10ml) honey, to taste, for vinaigrette
Instructions
- Roast Butternut Squash: Start by tossing the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Spread it out on a baking sheet and roast at 400 degrees F for about 25-30 minutes, or until golden brown and tender. The caramelization will bring out its natural sweetness.
- Cook Pasta Al Dente: Boil the gluten-free rotini pasta in a large pot of salted water until it is al dente, which should take about 7-8 minutes. It is crucial for a salad to prevent mushy pasta. Once done, promptly rinse the pasta with cold water to stop the cooking process and keep the texture chewy.
- Prepare the Vinaigrette: In a jar with a tight fitting lid, whisk together 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1 tsp mustard, and 1-2 tsp honey until emulsified. The vinaigrette should be tangy with a hint of sweetness. If you find it too tangy, adjust with more honey.
- Mix It All Together: In a large bowl, combine the roasted butternut squash, cooked pasta, and vinaigrette. Gently toss until everything is well-coated and colorful, taking care to avoid breaking up the squash pieces.
- Add Fresh Ingredients: Fold in 1 cup baby kale, 2 tbsp fresh sage, 1/3 cup chopped pecans, and 1/3 cup dried cranberries. Be gentle while mixing to maintain the crunchiness of the fresh ingredients.
- Chill Before Serving: Let the pasta salad chill in the fridge for about 30 minutes to allow the flavors to meld together and enhance the taste.
Notes
- Storage Tips: This pasta salad will stay fresh in the fridge if kept in an airtight container for up to 5 days.
- Expert Tips: Use a sharp knife for cutting butternut squash. If your butternut squash is not roasting well, try cutting the cubes into smaller pieces, around 1 inch. To prevent undercooked squash, ensure adequate roasting time.
- Reheating Instructions: For reheating leftovers, use a gentle microwave setting for 30 seconds. This helps maintain the texture of the butternut squash without overcooking.
- Serving Suggestions: Pair with grilled chicken for added protein, or serve alongside a green salad. Top with additional goat cheese for extra creaminess.
- Recipe Variations: For different flavors, substitute red wine vinegar with balsamic vinegar or swap the goat cheese with crumbled feta cheese. Add roasted sweet potatoes for extra sweetness or include chickpeas for added protein.
- Ingredient Notes: When selecting butternut squash, choose ones that feel heavy for their size with a firm rind. Store dried cranberries or raisins in a cool and dry place for consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg